Fresh peach pie to make all summer . . .
I’ve always loved peaches. They’re my favorite fruit, they’re my favorite dessert, and they’re the one thing I always buy at the farmers market. So, it shouldn’t come as a surprise that fresh peach pie is my weakness. Can you blame me? I’ve tasted and tested quite a few recipes over the years, but our pie right here is as close to perfection as you can get. My neighborhood BFF, Tiffany, made the delicious introduction last summer, and I’ve been hooked ever since. I’m forever in her debt!
This go around, we fancied up the traditional graham cracker crust. Cue two heaping scoops of brown sugar. It adds a layer of richness, and it gives the crust a beautiful molasses color. And I love how the brown sugar + graham crust contrasts with the vibrant yellow peach slices. This dessert is a statement maker–easily the star of any summer spread.
Peaches and Cream Pie Recipe via NYT Cooking
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Brown Sugar Graham Cracker Crust
- Prep Time: 8
- Cook Time: 10-12
- Total Time: 31 minute
Description
This fancied up crust makes your dessert the star of the spread.
Ingredients
10–15 graham cracker sheets
2 heaping spoonfuls of light brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1 stick of melted butter*
Instructions
Pre-heat the oven to 350 degrees.
Lightly grease a glass pie plate with butter or cooking spray. This helps the crust come out more easily when serving.
In a food processor, add the graham cracker sheets. Pulse until they’re crumbly–you may have to create crumbs in batches if using a smaller mixer.
Pour the graham cracker crumbs into a medium sized bowl. Add the brown sugar, ground cinnamon, salt and melted butter. Mix with a spatula or wooden spoon until combined.
Scoop the crumbs into the bottom of the greased pie plate. Gently press the crumbs with your fingertips, forming the bottom of the pie crust and the sides along the pan.
You can also use the bottom of a measuring cup to lightly pack the crumbs into a pie crust shape. Whichever method, be sure that the crust is even throughout.
Put the pie plate on a sheet pan, and bake the graham cracker crust in the oven for 10-12 minutes. Remove from the oven, and let the crust completely cool.
Fill the crust with your favorite pie filling.
Notes
We use Country Crock Plant Butter with Olive Oil. It’s become our go-to for everything (cooking, baking + smearing on French bread) because it just tastes so dang good.
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